Going dry this festive season

» When food is cooked with alcohol, the alcohol is dissolved in the food and just leaves the alcoholic flavour. “For example, when I make cherry glazed gammon, when the meat is done, what is left is the cherry flavour. Even if you eat a full leg of lamb that was cooked in alcohol, you will not be drunk.”

» Alternatives to alcohol as a tenderiser include Coca-Cola, marinade and using a special meat mallet.

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